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Nutrition Facts: Serving Size: Servings Per Container: |
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Amount Per Serving |
% Daily Value |
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| Calories |
100 |
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| Calories from Fat |
100 |
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| Total Fat |
11 g |
17% |
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| Saturated Fat |
1 g |
5% |
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| Trans Fat |
0 g |
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| Polyunsaturated Fat |
3 g |
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| Monounsaturated Fat |
7 g |
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| Cholesterol |
5 mg |
2% |
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| Sodium |
75 mg |
3% |
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| Total Carbohydrate |
0 g |
0% |
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| Protein |
0 g |
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| Vitamin E |
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20% |
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* Ingredient not found in regular mayonnaise
Directions:
Crispy Cabbage Salad
½ head cabbage 1 apple, peeled and sliced ½ green pepper, sliced ½ Tbsp. grated onion Salt & pepper ½ cup white vinegar 2 Tbsp. Hain Turbinado Sugar 2 Tbsp. Hain Canola Oil ¼ cup cold water ¼ tsp. celery seed 2 Tbsp. Hain Canola Mayonnaise 2 Tbsp. lite sour cream dash paprika
Finely shred cabbage and place in a bowl. Add apple, green pepper and onion; season with salt and pepper. Set aside. Place vinegar, sugar, oil, water and celery seed in saucepan. Cook 5 minutes over medium heat. Pour marinade over cabbage; toss until evenly coated. Add remaining ingredients and mix again. Marinade 3 hours in refrigerator before serving. Serves 4.
In a small mixing bowl stir together chicken, peanuts, and raisins. Cover chicken mixture and place in the freezer for 15 minutes. For dressing, in a small mixing bowl stir together mayonnaise and milk. Cover and place in the freezer for 15 minutes. Add apple to chicken mixture. Pour dressing on top. Toss lightly to coat. Serve chicken mixture in lettuce-lined croissants. Makes 2 servings.
